Creamy roasted tomato basil soup with grilled cheese croutons

Brandy O'Neill

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Even though the weather is getting warm, there's still time for soup! This homemade tomato soup is made with fresh tomatoes, basil and a touch of cream. To give it a little crunch, we topped it with little grilled cheese croutons.

creamy tomato soup with grilled cheese croutons

Just because the weather is warm doesn't mean you can't eat soup. This easy soup is made from fresh summer tomatoes and basil. It's full of fresh flavor and perfect when topped with crispy little grilled cheese croutons. What's not to love?

Creamy roasted tomato basil soup with grilled cheese croutons

Yields 4 servings


  • 4 large tomatoes, chunked
  • 4 cups tomato juice
  • 1/3 cup basil leaves (add more if desired)
  • Salt and pepper, to taste
  • 1 cup half and half
  • 4 slices white bread
  • 2 tablespoons unsalted butter
  • 4 slices sharp cheddar cheese


  1. In a large pot, add chunked tomatoes and tomato juice. Simmer (don't boil) tomato mixture for about 30 minutes.
  2. Add in basil leaves, and using an immersion blender, blend until smooth.
  3. Slowly stir in half and half and simmer until soup is completely warmed. Season with salt and pepper and top with grilled cheese croutons.
  4. To make the croutons, spread butter on 1 side of each slice of bread. Put 2 pieces of cheese in the middle of 2 slices of bread and add the sandwich to a pan set over medium heat.
  5. Cook until toasted on 1 side, flip and cook until toasted on the other side.
  6. Remove from heat and cut into small crouton-sized bites. Add to the top of tomato soup.

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.